Sausages in bulk yeast dough in a Redmond multi-baker

Category: Bakery products
Sausages in bulk yeast dough in a Redmond multi-baker

Ingredients

Bulk yeast dough (link in the recipe)
Sausages (depending on the panel, see recipe) 350/450 g

Cooking method

  • I use RAMB-09 and RAMB-21 panels to bake sausages in dough in the Redmond Multi-Baker.
  • Let's prepare the dough according to this recipe: yeast bulk dough.
  • Let's prepare the sausages. For RAMB-09, conventionally called "sticks" on the forum, we cut each sausage crosswise into 3 parts, then each "block" into 4 more parts (crosswise). In total, we get 12 "sticks" from one sausage.
  • Sausages in bulk yeast dough in a Redmond multi-bakerSausages in bulk yeast dough in a Redmond multi-baker
  • Sausages come in different lengths. I was lucky: mine, divided into 3 parts, fit perfectly into the cells in length.

  • We heat up the multibaker.
  • Important!!! do not fill all cells at once! The dough bakes quickly, and you will feel some discomfort when placing the sausage on the already set dough. There will be no place for the upper portion of the dough !!! I filled in 3 cells.
  • About 2/3 tsp. We spread the dough on the bottom, trying to distribute it along the cell:
  • Sausages in bulk yeast dough in a Redmond multi-baker
  • We spread the sausages. Slightly press the sausage into the dough. I recommend spreading it up with the outer part - cut down (see photo). So it is more convenient later for the upper portion of the dough: the dough lies quietly, does not drain from the sausage!
  • Sausages in bulk yeast dough in a Redmond multi-baker
  • On top we spread about half a teaspoon of dough, distributing it so as to "mask" the sausage.
  • Sausages in bulk yeast dough in a Redmond multi-baker
  • Close the lid. I do not click the latch. Baking time - 4 '. (Focus on the color that matches your eye - devices may differ slightly in actual output power).
  • Sausages in bulk yeast dough in a Redmond multi-baker



  • For RAMB-21, cut the sausage lengthwise into 3 parts, remove the excess length, adjusting it to the size of the cell (see photo).
  • I tried to cut it in half - very thick, tried it into 4 parts - "it will not be enough" (p.). However, the choice is yours!

  • Sausages in bulk yeast dough in a Redmond multi-bakerSausages in bulk yeast dough in a Redmond multi-bakerSausages in bulk yeast dough in a Redmond multi-baker
  • With this length, the tips of the sausage in the finished product will be visible. If you want to "seal" it as a whole in the dough, make it 1-1.5 cm shorter - 5-7 mm on each side.
  • The technology is the same. We only fill in one cell at a time, since they have a large area. We spread about 2/3 tbsp. l dough on the bottom, distributing it along the length. From above, slightly press the sausage with the outer (rounded) side up, on top another about 0.5 tbsp. l. test. Bake for about 7 '.
  • Sausages in bulk yeast dough in a Redmond multi-baker

The dish is designed for

OK. 70 pcs. (RAMB-09) or approx. 25 pcs. (RAMB-21)

Cooking program:

Multibaker Redmond

Note

As an experiment, I tried to put cheese in one of the tabs in the central cell. Ran away. The dough is too porous.
Sausages in bulk yeast dough in a Redmond multi-baker

When using the RAMB-21 panel, I still had rather long ponytails. They can be folded in length and get a full-fledged pie out of 3 "tails", then you will need less sausages in quantity.
Small leftovers can be cut into cubes, mixed into the dough at the kneading stage and baked "snack sticks" (I will give a link later).

Bettina
Elena, beauty is simple! Eh, it's a pity I don't have suitable panels.
But she looked at the sticks!
Bad, we don't have any stores, not Redmond, not Eldorado. And the delivery bites!
Accomplishment
For all this we need to thank Svetlana-eta-007, who practically with a knife at the throat made me take this test, although I gave it up (on the original version). And Natasha - Kubeba1, who with her "pig in a blanket" turned my gaze on the sticks, because with another test this number with this panel is too laborious!
Girls, Svetik, Natulya,! My thanks!
Bettina
Elenabut you, girl, did sooo hard work! Did you alter the dough to match? Remade! How many days are there for the family - have you forgotten, have given them different versions of sausages? I did it! The recipe finally, who put it up? You! And he also says, I'm not me, the merit is not mine!
Accomplishment

I decorate as I can
Bettina
Quote: Completion


I decorate as I can
Deer pussy
Accomplishment, Lenok, do you have time for everything? Uncover the secret. I don’t play like that, I didn’t buy sausages with panels, and then you crush me with your delicious recipes
Deana
But the question is right in the eye - is only a hard and not sweet filling suitable? If the cheese drips, will all sorts of jam flow? Or just frozen berries? Also?
Accomplishment
And Svetik told you, she said ... don't sleep, she said, go, she said, to the store. And you? Well, that's it ....




So, Dina! It's good to be distracted by all sorts of churrosnits! : Sk-izm: I cleaned the operative, opened the topic about the dough and looked at the pictures!
Normally prepared fruit and berry filling (including from frozen ones) should not run away (plum did not run away), Svetik will protest and show the meat. I don't know about jam yet. You may need to warm up with starch.
You have to try everything! Well, or wait for someone to try
AlisaZ
Good day! Your recipe belongs to the category of those that you will certainly want to repeat after seeing. Today I made sausages in dough in a multi-baker on the fr. toast and supra on the bar sandwiches. Very quickly and hands remain clean 😊 Thank you!
Accomplishment
Quote: AlisaZ
I certainly want to repeat.
Alice, thank you very much!
Quote: AlisaZ
on the panel sandwiches.
And for this - a separate salvation! And then I just want to stop the girls and say that you can adapt to other panels! Probably, all the owners of such units have a sandwich one!
Did you make sausages in it too? Or some other filling?
AlisaZ
Accomplishment, Elena, sausages, I have a crumb. There are plans to make a filling of the liver tomorrow and bake pies again, today I was too lazy.
eta-007
Flax, the dough is super duper!

I think next weekend (tomorrow I have a cake from my shortbread dough according to the plan) I will make your sausages with fruit filling from Angela's ang-key. Cool filling, I made pies with it.

And now I'll throw you a slice of meat pies. The process was described in the cartoon Temko.

Sausages in bulk yeast dough in a Redmond multi-baker

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